4,269 four four recipes

Apple pie with a twist: cinnamon Red Hots melt into the filling with walnuts and a crumbled pie crust topping. Bubbling, spicy-sweet, and utterly irresistible.

An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Ladies will enjoy this decadent chocolate cake made with cream cheese and chopped pecans.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Bread machine gingerbread loaf scented with molasses, ginger, and cinnamon. A soft yeasted bread (not a quick bread) with spicy holiday warmth and a tender crumb. Just dump and press start.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Cream cheese butter cookies topped with fresh strawberry halves. A simple thumbprint-style cookie with a tender, melt-in-your-mouth shortbread base and bright berry on top.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.